for 4 person

Labneh

500 g	plain yoghurt
¾ tsp	salt

Squash

2 tbsp	olive oil
1 tsp	garlic powder
½ tsp	smoked paprika
¼ tsp	cinnamon
¾ tsp	salt
500 g	Butternut squash, peeled and cut into slices approx. 1 cm thick

Lentils

80 g	beluga lentils (beluga)
	water, boiling
80 g	pitted green olives, cut into rings
1 bunch	flat-leaf parsley, coarsely chopped
1 tbsp	olive oil
1	organic lime, use a little grated zest and 1 tbsp of juice
¼ tsp	salt

How it's done

Labneh

Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Squash

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the squash, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the upper half of an oven preheated to 220 °C.

Lentils

Cook the lentils in boiling water for approx. 20 mins. until soft. Drain the lentils, transfer to a bowl. Add the olives along with all the other ingredients up to and including the lime juice, mix, season with salt.

To serve

Spread the labneh on a platter. Top with the squash and lentils.

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